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Shepherd’s Pie




Source of Recipe


WW


Recipe Introduction


servings 8
points 4


List of Ingredients




1 serving cooking spray (5 one-second sprays per serving)
8 medium uncooked red potato(es), peeled and quartered
2 tsp olive oil
1/4 cup fat-free evaporated milk
3/4 cup Kraft Free Shredded Mozzarella Cheese, or other brand
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 Tbsp olive oil
1/2 cup onion(s), chopped
12 oz uncooked ground turkey breast
2 cup zucchini, or yellow summer squash, sliced
14 1/2 oz canned tomatoes, chunky pasta-style, undrained
6 oz canned tomato paste
1/4 tsp black pepper


Recipe



Preheat oven to 375°F. Coat an 8 1/2 X 11-inch baking dish with cooking spray.

Place potatoes in a large pot and fill with just enough water to cover potatoes. Boil until potatoes are tender, about 20 minutes. Drain potatoes and place back in pot. Add 2 teaspoons of oil, milk, 1/4 cup of cheese, and salt and pepper to taste. Mash until fluffy; set aside.

Meanwhile, heat a large skillet over medium-high heat. Add remaining tablespoon of oil and heat until sizzling. Add onion and turkey, and cook until meat is no longer pink, about 10 minutes; drain off any fat. Stir in squash, undrained tomatoes, tomato paste and 1/4 teaspoon of black pepper; bring to a boil.

Spoon turkey mixture into baking dish. Spread potato mixture over top of turkey mixture, covering it completely. Sprinkle with remaining 1/2 cup of cheese and bake until potato mixture is golden brown, about 30 minutes. Let stand 5 minutes before slicing into 8 pieces.